Honey and Ginger Chicken Breasts

• 4 large boneless skinless chicken breasts
• 2 tablespoons honey
• 1 -2 tablespoon Dijon mustard
• 4 tablespoons water
• 2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
• 2 -4 garlic cloves, peeled & crushed
• salt, to taste
• fresh ground black pepper, to taste

Steps:

1. Preheat the oven to 180C or 350°F.
2. Place a layer of aluminium foil for easy cleaning at the later stage in a baking dish. Then place the chicken breasts.
3. Mix the honey, mustard, water, ginger & crushed garlic together in a bowl.
4. Mix the chicken breasts with the marinate and season with some salt and black pepper.
5. Then bake in the oven for 45 to 60 minutes.
6. Serve with warm rice.

Steamed Fish with Ginger sauce

The best way to enjoy fresh fish is by steaming them. The freshness of the fish can be tasted by steaming and you do not need to go through the trouble on how to marinate your fish to become tastier. The freshness of the fish will do the job. However, fresh fish do sometimes taste fishy. In order to get rid of the smell, the Chinese uses ginger whenever they cook their fish. I am going to show you the way how to prepare the ginger sauce for steaming fish. You may use any fish here.

Ingredients:

• lots of fresh ginger
• Fish
• Light soya sauce
• Parsley

Steps:

1. Clean the fish and place it on a plate. Slice the fish a little bit on the middle on both sides.
2. Remove the ginger skin and cut them into pieces.
3. Blend the ginger in a blender and add some water until it become a ginger puree.
4. Spread the ginger puree on the fish until the whole fish is fully covered. Place some ginger puree in the stomach to get rid of the smell.
5. Pour some light soya sauce over the fish.
6. Steam the fish in high heat for about 10 to 15 minutes, depending on the size of the fish.
7. Garnish with parsley and serve warm.